Ingredients

Steps

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1

Pour 2 cups Thai coconut milk In a medium saucepan and sprinkle 4 envelopes unflavored gelatin on top. Let it sit for a minute or so to let the gelatin activate. Turn on medium heat and whisk to combine gelatin. Add 1/2 cup sugar and whisk again to combine. When gelatin and sugar have completely combined and coconut milk is slightly steaming (not boiling), remove from heat.

2

Add 2 cups sake and pour into a lightly greased 9x13-inch pan. Place in the refrigerator for 3 hours or until completely firm.

3

When set, use a knife to cut 3 vertical strips into the gelatin. Gently lift out each strip with your hands (carefully, so you don’t break the gelatin). Slice strips into rectangles (large enough to place a gummy fish on top).